Prepare the lamb: Pat the chops dry with paper towels and season generously with salt, pepper, and smoked paprika. Let them rest at room temperature for 20-30 minutes before cooking.

Heat the pan: Place a heavy-bottomed skillet (cast iron is best) over medium-high heat. Add olive oil and let it heat until shimmering but not smoking.

Sear the chops: Place the lamb chops in the pan, making sure not to overcrowd them. Sear for 2-3 minutes per side until a deep golden-brown crust forms.

Baste with butter: Reduce heat to medium-low, add butter, smashed garlic, and rosemary. Tilt the pan slightly and use a spoon to baste the chops with the melted butter for about 1-2 minutes.

Rest the meat: Transfer the chops to a plate, tent loosely with foil, and let rest for 5 minutes before serving.